Author: Josephine Ward

Instant coffee has gained popularity in the whole world; thanks to the men in the kitchen. Today, perfect coffee has stretched even to the hotels and senior offices. It is an all-time stimulant. There is no better way of starting a day than making a perfect cup of coffee. The following is a roll down of how to brew the coffee. If you are looking for the most perfect cup of coffee, you can try using the coffee machines from Bunn in UAE. If your economic muscles are not strong enough for you to purchase a brand new coffee-roasting machine, making an instant coffee is the only best alternative.

Choosing the best quality type

You must choose the type of quality you require for instant coffee. The best quality will automatically call for a higher price. Quality is further fine-tuned through the good mix ratio. Also, to obtain the best quality coffee, ensure that the containers holding it are spotlessly clean. Scrub off the coffee residues that may be found in the containers. To come up with a quality coffee beverage, you must choose the best. A Roasterie air-roasted coffee type will make you a perfect coffee. Espresso is also not also a bad alternative. Whichever the type, just pick the best coffee blend.

Choose the best Ratio

Like any other meal or drink, you need a perfect ratio of ingredients. Considering that water and coffee is the most basic ingredient, their ratio must be well in order. The portions of coffee to water need to be perfect in order to make the perfect coffee. Although this may be the case, the ratio may differ from one person to another. Some people will prefer coffee that is brutally strong.

Grinding

Grinding differs from one preparation to another, and from person to person. Grind the coffee, depending on whether you need them fine or a bit coarse. Incorrect grinding may ruin your coffee batch and eventually your day! Thus, be sure to invest a considerable amount of time and cautiousness in the coffee grinding for you to obtain perfect coffee. Put the coffee grounds in the filter. The most preferred ratio is adding four-tablespoonful coffee if you are preparing eight cups. The coffee grounds should spread on the filter uniformly.

Boiling the coffee

It is advisable to use bottled water to make the perfect coffee. You don’t want to alter the quality of water by the quality of water that you use. Ensure the water that you are using has the minimal amount of chemicals. Add the water to the pot where coffee was ground. Place the coffee pot on the burner.

Make sure you track the brewing time. You may decide to time your brew using a stopwatch. Keep in mind that overheating the pot may alter with the coffee’s taste. For finer grind, time used is much less.

Serving

The most pleasurable coffee is served while hot. Therefore, the next step towards reaching our coffee is heating the water to a considerable temperature. The most preferred temperature is between 194-205 degrees. However, take precaution not to burn your mouth with the hot stuff! It is not a pleasing experience, especially if it is your first experience. After you are sure that your coffee is ready, get the pot off the source of heat. You are not to sit there and wait for summer! Sit down, relax, and admire your coffee but do not overdo it! Serve it approximately thirty minutes after brewing. It is advisable to serve the coffee quickly before it cools down.

If you need your coffee to stay longer while maintaining the heat at the same time, make sure you have a heat-trapping thermos flask. The flask will help you carry the coffee to your workplace at home, thus avoiding going through the hustle all over again once you are in need.

The takeaway

Obeying the above-named steps will leave with a coveted hot cup of coffee. Make sure you follow each step of the instruction to the letter. If you follow a deviated route leading to poor mixing ratio, under heating or overheating, poor grinding, you will end up disappointing yourself. On the other hand, if you take your extra time and perfect on these steps, you won’t disappoint your intestines, the rest of your day is bound to get uphill after the perfect coffee before the next coffee cup. If you are there and have no idea about brightening your day, the information provided here is a perfect mood setter for the day.

Nowadays, there are many celebrations and activities that unfold each day. Whenever you have a party, a wedding, a birthday, an anniversary or whatever celebration it could be, it is never complete without a cake. Thus, it is important to learn about some of the basics to baking a sweet cake. There are many procedures that will come into play, but in this case, let us focus on the cake decoration. Cakes are of different flavors and tastes, it could be vanilla, chocolate, caramel or any other flavor that your savor. This is what makes every cake standout from the rest.

Moreover, the particular cake recipe that you choose, will influence how sturdy your cake is. There are different colors that are available for cakes but the icing you choose makes your cake standout.

So what is a cake fondant?

Fondant is a mixture of confectioners’ sugar, water, and corn syrup. The mixture of this primary ingredients is melted together to form a paste which has a clay-like consistency. There are different types of consistencies that you could end up with, depending on the recipe that you use. For example, using gelatin, fat or sometimes melted marshmallows gives unique consistency. Simply put, fondants are the sweet paste that is used as an icing on a cake and other pastries.
Fondants are the secret behind special cake decorating efforts. Other than cakes, fondants are used to decorate and top other desserts.

How to make Fondants

There are different ways that could be used to make fondants. However, here’s a clear laid out plan to make fondants at home.

Ingredients;

You will need, Quarter cup of non-dairy, fresh whipping cream. About one tablespoon of gelatin, half teaspoon of salt, two tablespoons of vanilla, 700 grams of powdered sugar, 120 Ml of glucose or light corn syrup and unsaturated butter.

Procedure;

Place powdered sugar, salt, and meringue powder into a bold and stir to combine the mixture.

Add cream to the mixture and sprinkle gelatin over the mixture, then microwave for 2 minutes until all the gelatin is dissolved.

Stir corn syrup and add butter into the mixture. If it doesn’t mix well, place it in a microwave for about 20 seconds.

Add Vanilla and glycerine. Stir to have a coherent mixture.

Lastly, you can color at this step to achieve your desired color.

Types of cake Fondants

There are different types or fashions used as fondants; these are poured and rolled cake fondants. The difference between the two methods is based on the procedure of application.

Both types of fondants are made with corn syrup, water, and sucrose (sugar). They are made by supersaturating water with sugar which is then melted to form a paste. There are different strategies that are used to better each of the fondants. To have a great fondant, you may add cream or tartar, for extra stability or fine fondant.

Fondants are best applied on a cake, after baking. It is kneaded and molded into all shapes. They can be easily bent and applied on any form, it can be rolled or poured on the cake to achieve ideal decorations on your cake. You can have a different type of fondants with a variety of colors, depending on the type of dye that you choose to mix with your fondant. It is important to remember that, fondants are used before the final retouches that you apply on your cake.

What are the advantages of Using Cake Fondants

Like any other type of cake ingredients, fondants have their exclusive advantages. Here are some of the benefits you would enjoy, for using cake fondants for your cake baking needs;

One, for their clay-like consistency, they are great cake decorating recipes that will complement any cake decorating technique. They are easily used to cover the cake for smooth, polished, rolled appearance into any given shape.

Two, depending on the shape of the cake, fondants are the best elements that could be used to cut into different shapes for the cake.

Third, due to the fact that they are flexible and easily bent, you could alter them to favor different techniques. Each of the technique is used to personalize the cake to your needs and desired decorations.

Like any other type of cake applicant, fondants also have a limitation. Despite the fact that it takes a lot of time and effort making fondants, they dry easily. This causes them to crack, thus making it necessary to store them properly.

It is absolutely sure, the coffee cake seems to be any baked cake-like substance that is served with coffee. For me, I just want to share my cup of tea with one type of a cake. It is a big square of buttery cake, rich topped with cinnamon-scented crumbles. For all my occasions this is one of my favorite. It might be different with the one you usually prepare. This is all that you need to make it.

1. Preheat your cake oven to 340 degrees.
Coat your baking dish with the baking spray. You can also use an extra tablespoon only of butter. Set aside and relax.

2. Prepare a crumble topping
With the cinnamon and sugar just mix them together. This will be done in the medium mixing bowl. Stir it in the butter. Then add the flour and utilize your fork to stir the mixture. Gently toss your flour into this mixture until huge, slightly floury crumbs start to form. Set it aside.

3. Mix the sugar, butter, and eggs
With a hand mixer or a stand mixer, beat this butter as well as the sugar together. This will be done at medium-high speed this is until the mixture becomes light and fluffy. Take your eggs and send them one at a go. Beat the mixture until each of the egg is incorporated. In the vanilla mix and then make sure you scrape down the bowl sides.

4. Beat the flour and sour the cream
Using your small bowl, whisk together the salt, flour, baking powder and baking soda. At a low speed, beat your third flour mixture, then bring in half of your sour cream. With your third flour, beat it and the follow the last sour cream into it. Keep beating until your last bit of flour is incorporated in the butter. Increase your speed, make it a bit high. You can beat it another few seconds until this butter is smooth, ensure there are no more lumps.

5. Transfer this butter to your while topping it with crumbs
As you flourish in the exercise, pour your butter in the pan. Spread the butter evenly. To break up this crumble mixture, use your finger and scatter the butter over the top.

6. For 40-45 minutes bake your coffee cake
Now give it time and utilize your 45 minutes to bake the cake. Bake it until this cake feels springy. This will be felt after you touch it in the middle. If you insert a toothpick it should come out clean from the middle of the cake. At any time the crumbs start to be brown toast it before your cake is done. Lastly, tent the loose top cake.

8. With icing drizzle the cake
Just whisk together the milk, powdered sugar and vanilla extract. This will form pourable, thick icing. Over the warm but cooled cake, drizzle the icing.

9. Serve the cake
Now it’s time to serve. May it be your friends or guest the best coffee cake is ready. Slice wedges from your pan and serves the cake. Cover all the leftovers and maintain the room temperature on them for up to 7 days. Here if you taste the cake you will notice its uniqueness. This will become your favorite from today onwards.
This is the best nutrition for you. Follow these instructions and prepare one for yourself. This recipe is the ultimate guide to you making a delicious coffee cake from scratch in the right way. You will enjoy a nutritious cake which is well baked.

Lava cake is arguably the fastest cake to make as the process will require about 5-8 minutes of one’s time. The cake has a hardened shell typically with a soft molten center that is nothing short of sweetness. It’s impressive in both taste and appearance of which one might find it difficult in believing that it is prepared in the microwave. The molten lava cake is on most occasions eaten as a dessert, but numerous people do not mind having it at any time of the day. People that experience cravings for sweet things can quickly prepare the cake at home all by themselves be it in the morning, afternoon or the middle of the night. As earlier mentioned, no oven is needed as one will only need the services of his or her microwave. Preparing the molten lava cake is cheaper and faster than one having to head to a restaurant and ordering a cake. There exist numerous of recipes and methods on how to make a molten lava cake. This article will give the most straightforward recipe around which will leave you with excellent mouth-watering results.

Things that will be needed

Ingredients:

One tablespoon of flour; all-purpose flour is advised

One and a half tablespoon of powdered or granulated sugar

One and a half or two tablespoons of cocoa powder

A pinch of baking soda or bicarbonate baking soda

A pinch of salt

The eighth teaspoon of baking powder

One egg; the egg is optional whereby you might choose to use one or not

One piece of any chocolate that you prefer; this too is optional

15mililitres of water

The eighth teaspoon of vanilla extract; optional

One tablespoon of melted butter

Equipment

Mug or bowl that is safe for the microwave

Fork

Instructions:

1. Take the bowl or cup, whichever you have chosen to use, and pour the flour, pinch of salt, sugar, baking powder, and cocoa powder. After having done this, take the fork and use to mix or whisk the mixture until they have been excellently combined.

2. In the second step, one is required to add the vanilla, egg, milk and melted butter. Using the same fork, whip them together until they too are appropriately incorporated into the initial mixture.

3. Take the chocolate bit and place it gently on top of the mix. One needs just to leave there as the heat will push it down.

4. Take the tablespoon of water and sprinkle it on top of the batter.

5. Take the boil or cup and place it in the microwave for it to cook. This is the part in which one must be wary for there are different information on how much time the mixture should stay in the microwave. 1 minute and 20 seconds are what numerous people have suggested but so that you can be on the safe side, the recommended time indicated by this article is 1 minute 35 seconds. By this time in the microwave, one should be able to witness the mixture rising in the same way dough does. Upon touching it, it should feel sticky and to some extent center of the surface should seem shiny and wet. Due to the different time frames that are associated with each different microwave, one is advised to be time conscious and thus be able to try out the recipe until he or she finds the duration in which best fits his or her cooking. To guarantee that the center of the cake is molten-y and saucy, ensure that the cake does not over bake. If the center seems to be uncooked, one is allowed to let the cake cook for an extra six to twelve seconds.

6. Upon removing the cup or bowl from the microwave, one must allow it to cool for about five minutes. The wait also ensures that the bottom sauce gets to thicken. One can put ice cream or strawberries on top for decoration and can now enjoy it with an acquaintance, lover or all by themselves.

Notes

That is how one makes a chocolate lava cake. Short cups or bowls are majorly advised to be used, and for those that have trouble with using a microwave, the cake can be baked using an oven but the process will take between fifteen to 20 minutes, and the heat should be set at 400F/200C.

For those people that love extra chocolate and sweetness and have probably not tasted the chocolate fudge cake, then they are missing out on greatness. You can consider baking Chocolate fudge cake especially if you have a sweet tooth. The chocolate that covers the cake is nothing but pure bliss that with each bite one is assured of a mouthwatering experience. However, most of the stores or restaurants that have the chocolate fudge cake on their menu tend to sell it at a rather high price. What most people do not know is that the fudge cake so simple to make and they can quickly do it from the comfort of their homes. There exist many recipes that guide one on how to make the cake and this article is going to offer one that is guaranteed to leave anyone with the best results. Before embarking on the creation of the delicious cake, one must ensure that they have the required ingredients and equipment to see the successful completion of the process.

Things that will be required

Ingredients:

250 grams of chocolate: If at all possible, pieces of chocolate should be dark

383 grams of powdered sugar

Two (2) eggs

One (1) tablespoon of bicarbonate powder or baking soda

260 grams of flour: Preferably self-raising

Two (2) tablespoons of regular coffee particles

63 milliliters of vegetable oil

312 milliliters of fresh milk

250 grams of unsalted butter

250 grams of dark cooking chocolate that can be melted with ease

250 milliliters of whipping cream, heavy for that matter

Tools

The parchment paper

The bowl

a spatula

The spring-form cake tin

The skewer

Instructions:

1. You first have to pre-heat the oven to 1700 C/3500 F. Then take the parchment paper and use to cover the base of the springform tin.

2. Then put the flour, baking soda, sugar, cocoa powder into the bowl.

3. Whip the mixture well and create a well or gap at the center where you can add the milk, oil, eggs, and butter before proceeding to whisk them with a spatula and ensure the whole mixture becomes smooth.

4. Pour the mixture into the spring-form tin and put it into the oven to bake. Allow this mixture to bake in the oven for a minimum time of 1 hour and 15 minutes. You can test the dough using a skewer which is done by inserting it into the middle of the dough and pulling it out of the mixture. The mixture is considered to be ready the moment the skewer comes out clean. At this point, the top of the cake tends to crack, but that should be of no worry.

5. Once baked, the cake can now be removed from the oven and left out to cool.

Ganache:

1. The first step into preparing the chocolate sauce commences by placing the chocolate into a bowl.

2. Heat up the cooker to medium temperature and heat the cream but always be careful that it does not boil. Pour this cream onto the top of the chocolate in the bowl. You should vibrate the bowl until all the chocolate disappears under the cream. Using a lid, cover the container and set aside for 5-7minutes.

3. Stir the mixture for some minutes until it becomes silky. After this, place the pan into the freezer and let it stay until it becomes peanut butter smooth meaning it should allow a quick spread of butter.

4. Using a teaspoon, spread the ganache on every side of the cake and one should end up with smooth and textured surfaces.

Notes:

You must always ensure that you use nothing but heavy or thick cream to ensure it sticks to the cake.

It is advisable to pour the sauce on the cake when it is still warm so that it solidifies when already has been spread.

Ensure you’re familiar with the type of oven you have; whether fan-forced or conventional to be sure of the amount of heat to use.

You don’t need to strain yourself in looking for special sugar to use in your cake; you can just use the regular house sugar.

There are 1001+ different cake recipes available all over the world. It is therefore, important that you don’t get or use wrong ingredients or wrong measurements.

During the summer and other hot days of the year, numerous people love treating themselves to a slice or slices of the ice cream cake. An ice cream cake is a cream molded to the shape of a cake, and in between, there are layers of cake. Just like other cakes, the ice cream cake can also be baked at home. One only has to ensure that they have the required ingredients and apparatus to help complete the process and make it a success. Therefore, this article will now go ahead to illustrate how one can make an ice cream cake in the house.

The following will be required

Ingredients:

Half (1/2) quarts of vanilla ice cream

Two (2) cups of chocolate cookies that have been roughly crushed

Three (3) tablespoons of powdered sugar

One (1) cup of whipping cream

A bottle of chocolate magic shell

One (1) tablespoon vanilla extract

A box of Oreos or wafers in the circumstance that Oreos are unavailable

Maraschino cherries

Chocolate fudge sauce, two (2) cups

One (1) gallon of chocolate ice cream

Equipment:

The power mixer

The mixing bowl

The spring-form pan

The spatula

The piping bag; though not obligatory

A parchment paper

A spring-form ring

The baking sheet

It is important to chill the mixing bowl, spring-form ring, and the spring-form pan before using them. Therefore, one must ensure that the tools have spent some time in the freezer before the day of use.

Directions:

1. Set up the pan: Take the parchment paper, a sheet that is, and lay it on top of the baking sheet. After you have done this, take the chilled springform ring and place it on top of the baking sheet.

2. Whip the vanilla ice cream: Ensure the vanilla ice cream is still frozen and whip it for about 3 minutes using the mixer.

3. Make the layer of vanilla ice cream: Cover all the sides of the pan using the vanilla ice cream. The layer all round should be thick as possible. Spread the remaining ice cream at the bottom of the pan. (The ice cream will begin to melt, and you will notice that it creates a tiny puddle. Later on, we will discuss how to handle it).

4. Add the crushed cookies into the mixture: For the perfect effect, the cookies should be evenly spread on top the ice cream. Using a spatula, softly push the cookies into the cream.

5. Add the 2 cups of the fudge sauce: The fudge sauce will most likely be massive or hardened, warm it a little bit then pour over the cookies.

6. Freeze the results overnight.

7. Creation of the chocolate level: Take the chocolate ice cream and whip it using the mixer. Just as you had done with the vanilla ice cream, pour it on top of the contents in the pan and ensure that it comes to be the same level as the pan top then cover it with a parchment sheet.

8. Freeze Overnight: Put the pan in freezer to stay the whole night so that it freezes.

9. Prepare the cake for unmolding: Remove the parchment sheet, put a sizeable plate over the pan and turn the cake upside down then remove the first parchment sheet.

10. Unmolding of the cake: Tenderly, extract the springform and place the cake back into the freezer. Then begin whipping the cream.

11. Frost with whipped cream: Take the vanilla and powdered sugar and beat the cream with it. Then use a spatula to spread it over the cake.

12. Decorate the cake: This is done by taking the Maraschino cherries and Magic sell sprinkle and drizzle them on top of the cake respectively.

13. Freeze the cake until its ready for eating: You can eat the cake as it is but for better effect return its back to the freezer for few days or a month is okay with you.

Recipe notes

There are different sizes of the spring-form rings available for your selection. It is therefore, important to use the ones that correspond to the size of cake you are making. This recipe delivers a cake that can serve up to 16 people. There are also other flavors such as cherry cordial ice cream that you might want to try out.

When it comes to quick cake baking, tiramisu cake is probably the best options to take; it has a fancy taste and saves a great deal of time when preparing it. It is easy to make hence saves one the hustle of spending too much time in the kitchen. It is great for a get-together or just a special occasion at home.

Tiramisu cake Ingredients:

Six (6) eggs

One (1) cup of sugar

One (1) cup of all-purpose flour

One (1) teaspoon of vanilla

One and a half (1 ½) cup of strong coffee with a little bit of ram

Two and a half (2 ½) cups of cream cheese

One and a half (1 ½) cups of heavy whipping cream (cold)

A half (½) cup of sugar

Cocoa powder to dust over the top

Preparation procedure:

1. Pre-heat the oven to about 350°, and evenly spread the butter on the pan including on the sides. Align the bottom of the pan with parchment paper to prevent the cake from sticking to the pan. Crack all of the eggs into the mixing bowl and kick up the mixture to high speed and let it settle for about a minute. Slowly add the one (1) cup of sugar into the mixture and let it rest for another five minutes until its thick and pale yellow, and the mixture should be about three times the initial volume afterward. Sift the flour into the butter and mix it so that the flour becomes evenly distributed in the mixture. Sifting makes the cake to be light and airy. To avoid the deflation of the cake, ensure you thoroughly stir the mixture. Add some flavor to the cake by adding a teaspoon of vanilla to the mixture and then stirring. Transfer the resulting content to the pre-prepared pan. Make sure the top of the cake is even before going further (placing it in the oven).

2. Place the mixture in the oven and let it bake for about thirty (30) minutes. If you place a toothpick in the middle of the cake, it should come out clean, which is an indication that the cake is ready. Let the cake cool for about 10 minutes after getting it off the heat. Then remove parchment paper at its bottom. Transfer the cake to a wire rack and let it cool further to room temperature. Cooling it further to room temperature protects the cake’s frosting from melting. Use a serrated knife to cut the cake from the side into two even layers.

3. Take one and a half (1 ½) cups of heavy whipping cream from the fridge and bit the mixture at high speed for about two minutes. Transfer the whipped cream to a separate bowl and add the 1 ½ cream cheese together with ½ cup of white sugar. Beat the mixture at high speed until it becomes creamy white. Using another bowl, mix the whipped cream and the cream cheese thoroughly until they make a uniform mixture. Set the mixture in the fridge until its ready to use.

4. Take one and a half (1 ½) cup of strong coffee and add some water to it. Add two (2) tablespoons sugar and two (2) teaspoons of Ram and stir the mixture until the sugar dissolves. The Ram adds up some extra flavor to the cake. Using a toothpick, poke holes at the top of the cake about an inch apart. The poking of holes helps in the absorption of the syrup into the cake. While using a brush, evenly spread the syrup onto the top of the cake. Interchange the bottom layer with the top to guarantee a flat top of the cake. This action is in preparation for frosting. Choose Brushing over syrup pouring to achieve even distribution of the syrup on the cake’s surface. Use about a quarter (¼) of the frosting and spread it evenly over the top of the cake’s bottom layer. Take the other half of the cake and place it on top of so that the frost becomes sandwiched between these two layers. Brush the remaining coffee syrup evenly over the top of the cake until it runs out. After that, evenly frost the top and the sides of the cake. In addition to that, decorate the top of the cake using a piping bag to create patterns of your choice. These patterns are meant to create a good visual impression of the cake. Finally, dust the top of the cake with the cocoa powder and then serve.

A red velvet cheesecake is a combination of the red velvet cake and cheesecake. It’s probably one of the most delicious desserts around. If you are having that important party or simply looking to impress somebody, the red velvet cheesecake could smoothen your way considerably. However, the process is somehow tedious and it sure will eat up a good chunk of your time but the outcome is well worth it.Here is the recipe for the best cheesecake around: the red velvet cheesecake.

Ingredients:

Red Velvet Cake:

1 tablespoon of white vinegar

1 teaspoon of salt

1 teaspoon of baking soda

1 cup of buttermilk

1 teaspoon of vanilla extract

5 ½ tablespoon of red liquid food color

2 ½ cups of flour

½ cup of unsweetened cocoa powder

½ cup of unsalted butter

1 ½ cups of granulated sugar

2 eggs

Cheesecake:

1 tablespoon of vanilla extract

32-ounce cream cheese

¾ cup of cream

1 ¼ cups of granulated sugar

4 eggs

Cream Cheese Icing:

5 cups of powdered sugar

2 tablespoons of vanilla extract

8-ounce cream cheese

1 cup of butter

Preparation:

Cheesecake:

1. You will need to pre-heat the oven to 350 F, butter a9” spring-form pan and cover the outside with a foil.

2. Beat the cream cheese along with the sugar in a sizable bowl for a few minutes or until the content is completely fine. You can then add a single egg at a time and each time beating the solution for about a minute. Add cream and vanilla extract and keep beating the solution until you are sure that everything is totally mixed.

3. Take the spring-form pan and empty the butter into it. You will require a much larger pan which the spring-form pan can fit loosely into. Heat water on the side till it boils and then dispense it into the bigger pan till it reaches the midpoint of the spring-form pan’s side.

4. You can bake the cheesecake for over half an hour while watching the sides till they go stiff, the rest of the cake should not be. Once the edges are clearly defined, switch off the oven but do not take the cheesecake out for an hour. Thereafter, take the spring-form pan from the water bath and let outside to cool back to normal temperature before putting the cheesecake away in a refrigerator to cool for at least five hours.

Red Velvet Cake:

1. Pre-heat your oven to 350 F. Prepare two 9” cake pans by greasing them and lining their bottoms with parchment papers, then apply butter on the parchment papers before flouring the pans.

2. Use an electric mixer to cream the sugar and butter at a relatively medium speed until you notice that the content is frothy, this should not take longer than four minutes. With the mixer turned up to high-speed, add a single egg after another at intervals of at least a minute. You should keep on beating until everything is well mixed.

3. Using a different bowl, make a heavy paste out of the vanilla extract, food color,and the cocoa powder. Empty the paste into the batter and mix the content until you are that the color is even.

4. Drop your mixer’s speed to low and empty half of both the flour and buttermilk and mix them well. Repeat the process with the remaining buttermilk and flour.

5. Add vinegar, salt,and baking soda while the mixer is turned to low.

6. Take the batter and distribute it between the two pans of cake and bake for half an hour or so. Let the cakes cool a bit and then take them out of the pans to cool entirely.

Prepare the Icing:

Whip butter along with cream cheese for a few minutes and then put powdered sugar into the content and whip some more. Add the vanilla extract and mix the content accordingly, then go ahead and whip till the icing is frothy.

Final Touches for the Red velvet Cheesecake:

Place a layer of the red velvet cake on a cake platter and apply a film of icing on it. Add a layer of the cheesecake on top of the red velvet one and again apply icing before topping it up with the next red velvet cake. You can add more icing for decorative purposes, also crumbs are good for decoration. You can then put your red velvet cheesecake in the refrigerator.